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Rich Chocolate Gugelhopf- Moelleux
6-8 small 8cm individual Gugelhopf moulds
Lindt Dessert Premium Dark
15-30 minutes
Easy

Rich chocolate cake in the classic shape, finished with a golden touch.

  • 300g Lindt DESSERT Premium Dark
  • 150g Pure cream, 35%
  • 160g Eggs (from about 3 eggs)
  • 100g Brown sugar
  • 50g Plain flour
  • Pinch Fleur de sel sea salt

 

To serve

  • Little chocolate sauce
  • Gold dust coated cocoa nibs
1

The oven to 180°C

2

The cream into a small saucepan and gently bring to the boil.

3

Over the chocolate and create a smooth ganache. Set aside to cool.

4

The eggs and the sugar in a bowl.

5

While whisking, warm the egg sugar mixture until sugar has dissolved and mixture is slightly warm.

6

Mixture off the heat and with a whisk, whip until light.

7

Fold in the chocolate ganache.

8

The sifted flour and sea salt.

9

Into greased moulds and bake for 20-30 minutes.
The cake is ready when slightly firm around the edges but soft in the centre.

10

To cool slightly before removing from the moulds.

11

With some chocolate sauce and a few sprinkles of cocoa nibs.

DESSERT Premium Dark

DESSERT Premium Dark

Enrich your chocolate creations with the Lindt Dessert Premium Dark Cooking Chocolate. A perfectly balanced dark chocolate for all your recipe needs.